 |
Prep Time: 15 Minutes Cook Time: 100 Minutes |
Ready In: 115 Minutes Servings: 2 |
|
This is a flavorful curry sauce from a recipe given to me by an Indian friend that's great with chickpeas or vegetables. I love to throw it in the slow cooker with frozen mixed veggies all day for a healthy Indian dinner. This sauce also freezes beautifully. Ingredients:
2 pounds onions, chopped |
4 cloves garlic, minced |
3 tablespoons minced ginger |
1 (14.5 ounce) can diced tomatoes |
1 tablespoon turmeric powder |
2 tablespoons cumin |
1 tablespoon garam masala |
1 tablespoon curry paste |
1 teaspoon red pepper flakes |
Directions:
1. Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
2. Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.
|
|